Kentucky State University
Major
Agriculture, Food and Environment
Institution 24-25
Kentucky State University
KY House District #
56
KY Senate District #
38
Faculty Advisor/ Mentor
Changzheng Wang
Department
Agriculture and Natural Resources
Abstract
Addition of Sucrose Improved Moisture Retention in Jerky Prepared from Deboned Asian Carp Meat.
Rhiana Lee*, Olusoji Ayoola, Changzheng Wang
College of Agriculture, Health Science and Natural Resources, Kentucky State University, Frankfort, KY 40601
Deboned Asian carp meat can be used to make a jerky product to increase its marketability. The objective of this study was to determine the effect of sucrose addition on the drying rate and the water activity of the final product. Asian carp harvested from Lake Barkley was deboned through a drum with 3 mm orifice by Two Rivers Fishery. The deboned meat was divided into three equal portions and mixed thoroughly with a spice mixture plus sucrose at 5%, 7.5% or 10% of the weight of the deboned Asian carp meat. The meat was filled into a jerky maker, which was squeezed manually to produce 4 mm thick and 5 cm wide strips directly onto the drying tray of a food dehydrator. The strips were dried in the food dehydrator at 145 F and the weight of the strips was measured every 30 minutes and the water activity of the jerky produced was determined with a Pawkit water activity analyzer. After 5 hours of drying, the product lost over 47% to 55% of its initial weight with water activity at 0.59 to 0.69. Addition of more sucrose resulted in less weight loss from the initial weight. These results suggest that sucrose improved moisture retention and the texture of jerky prepared from deboned Asian carp meat.
Included in
Addition of Sucrose Improved Moisture Retention in Jerky Prepared from Deboned Asian Carp Meat
Addition of Sucrose Improved Moisture Retention in Jerky Prepared from Deboned Asian Carp Meat.
Rhiana Lee*, Olusoji Ayoola, Changzheng Wang
College of Agriculture, Health Science and Natural Resources, Kentucky State University, Frankfort, KY 40601
Deboned Asian carp meat can be used to make a jerky product to increase its marketability. The objective of this study was to determine the effect of sucrose addition on the drying rate and the water activity of the final product. Asian carp harvested from Lake Barkley was deboned through a drum with 3 mm orifice by Two Rivers Fishery. The deboned meat was divided into three equal portions and mixed thoroughly with a spice mixture plus sucrose at 5%, 7.5% or 10% of the weight of the deboned Asian carp meat. The meat was filled into a jerky maker, which was squeezed manually to produce 4 mm thick and 5 cm wide strips directly onto the drying tray of a food dehydrator. The strips were dried in the food dehydrator at 145 F and the weight of the strips was measured every 30 minutes and the water activity of the jerky produced was determined with a Pawkit water activity analyzer. After 5 hours of drying, the product lost over 47% to 55% of its initial weight with water activity at 0.59 to 0.69. Addition of more sucrose resulted in less weight loss from the initial weight. These results suggest that sucrose improved moisture retention and the texture of jerky prepared from deboned Asian carp meat.